Name: Salted Caramel Chocolate Chip Puddle Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 stick unsalted butter, room temperature -; 1/3 c. light brown sugar -; 1/4 c. granulated sugar -; 2 large egg yolks -; 1 1/2 tsp. vanilla extract -; 1 c. all-purpose flour -; 1/2 tsp. instant espresso powder -; 1/2 tsp. baking powder -; 1/4 tsp. fine sea salt -; 2/3 c. dark chocolate chips, plus more for topping -; 12 Werther’s Original Chewy Caramels, unwrapped -; Flaky sea salt, for topping -

Ingredients for - Salted Caramel Chocolate Chip Puddle Cookies

1. 1 stick unsalted butter, room temperature

2. 1/3 c. light brown sugar

3. 1/4 c. granulated sugar

4. 2 large egg yolks

5. 1 1/2 tsp. vanilla extract

6. 1 c. all-purpose flour

7. 1/2 tsp. instant espresso powder

8. 1/2 tsp. baking powder

9. 1/4 tsp. fine sea salt

10. 2/3 c. dark chocolate chips, plus more for topping

11. 12 Werther’s Original Chewy Caramels, unwrapped

12. Flaky sea salt, for topping

How to cook deliciously - Salted Caramel Chocolate Chip Puddle Cookies

1 . Stage

Preheat the oven to 375º F. Line two cookie sheets with silicone baking mats and set aside.

2 . Stage

In a medium mixing bowl, cream together the butter, brown sugar, and granulated sugar with a hand mixer on medium speed, at least 1 minute. Add the egg yolks and vanilla, and beat just to combine.

3 . Stage

In a separate small mixing bowl, whisk together the flour, instant espresso, baking powder, and fine salt.

4 . Stage

Add the dry ingredients to the bowl with the wet ingredients, and mix just until combined. Stir in the chocolate chips by hand.

5 . Stage

Press the dough flat in the bowl, then divide into quarters. Divide each quarter into 3 pieces, for a total of 12 cookies. Roll the pieces into balls and place them on the prepared cookie sheets, spacing them out well so the cookies don’t bake into one another.

6 . Stage

Using sharp kitchen shears, cut each of the Werther’s Original Chewy Caramels into four equal-size pieces. Press 2 pieces into the center of each cookie-dough ball, reserving the remaining ones. Since the cookies will spread, it’s best to keep the caramel pieces very close together.

7 . Stage

Use your fingers to pile the dough high on itself (making tall cylinders) to help prevent the cookies from spreading too much while baking.

8 . Stage

Bake for 9 minutes. Remove from the oven and immediately press some of the remaining Werther’s Original Chewy Caramel pieces and chocolate chips into the surface of each cookie. Finish with a sprinkle of flaky salt over each. Let cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely.